Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.

    Advertisement
  • Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.

  • Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.

  • Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

Reviews (2)

52 Ratings
  • 5 star values: 12
  • 4 star values: 17
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
01/31/2013
Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as "croutons" which worked well. Not sure why I wouldn't just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers.
Rating: Unrated
01/12/2008
This is one of the most amazing soups I've ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.